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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand. | 2. Drain the chickpeas and put in a large saucepan with 2 litres of fresh water. | 3. Simmer for 1 1/4 hours - or until the chickpeas are very tender. | 4. Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water). | 5. Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika. | 6. Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved. | 7. Serve drizzed with olive oil and paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	cup	dried	756.0	125.9	40.94	12.08
tahini	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	4			-	-	-	-
cumin powder	2	teaspoons		-	-	-	-
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt	1 1/2	1/2		-	-	-	-
olive oil	1	tablespoon		358.02	0.0	0.0	40.5
paprika	1	pinch	sweet	0.4054	0.0776	0.0203	0.0185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.